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LONDON, ONTARIO, - Award-winning cookbook author Naomi Duguid can't contain her enthusiasm when she talks about all the ways she likes to use fresh mint. "I use it all the time. It's one of my faves, my standbys. I have spearmint.

Hard-boiled eggs always seem to go to waste in my house. It's my own fault. When I think to make them, it somehow strikes me as silly to go to the trouble for just two or three eggs.

NEW YORK, N.Y. - If you love a good burger, you might think George Motz has the best job ever. He crisscrosses the country as the host of Travel Channel's new series "Burger Land," looking for the best burgers in America.

Just as we wouldn't lump together all red wines, we also shouldn't treat all rums alike.

MIAMI - When you're talking about rum, how much does the Caribbean really matter? For the rum world, it's a more serious question than it sounds, and the answer exposes a schism in the industry, a divide between massive producers who value uniformity

When made just right, mashed potatoes are the ultimate comfort food: smooth, creamy, warm and filling — not to mention a perfect vehicle for gravy.

MILWAUKEE - The federal government has launched a new livestock identification program to help agriculture officials to quickly track livestock in cases of disease. It is the U.S.

TORONTO - Barley is not just an ingredient for soup any more. The vitamin and mineral-rich cereal grain grown across Canada is also used to lend a nutty flavour and chewy texture to salads, risottos, chilis, casseroles, cakes, squares and muffins.

Starchy, crunchy and flavourful, fried rice is a deeply satisfying dish no matter what you add to it. And you can add just about any vegetable or protein you care to name, fresh or left over.

My relationship with my pressure cooker has been a rocky one. I blame the way we met.